Aromatic pork belly hot pot

Method

Put the pork in a large heavy-bottomed pot and pour boiling water over to cover. Bring back to the boil, turn the heat down and simmer for 5 mins, skimming the surface. Then drain well and rinse out the pot.

Return the pork to the pot with the stock, soy, Chinese wine, brown sugar, star anise, chilli flakes, rice wine vinegar, 6 halved spring onions and the ginger. Bring to the simmer and gently simmer for about 2 hours until the pork is very tender, adding a little more stock if needed.

When ready, remove the pork, strain the liquid into a clean pot and reduce.

Then return the pork to the sauce, bring back to the simmer again and taste for seasoning.

Slice the remaining spring onions.

Mound the hot noodles into individual bowls and top with a generous amount of the pork and sauce. Garnish with the sliced spring onions and serve with cooked Asian green vegies on the side.

from "River Cottage Meat Cookbook"

Ingredients

1½ kg boneless pork belly, cut into chunks

1½ litres chicken stock

7 tbsp salt-reduced soy sauce

5 tbsp Chinese rice wine

2 tbsp brown sugar

3 star anise

a good pinch of dried chilli flakes

5 tspn rice wine vinegar

9 spring (green) onions

a knob of fresh ginger, peeled & sliced

1 packet of your favourite noodles, cooked according to the packet instructions

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